This is a Margarita recipe South Carolina Style- with fresh, ripe, loaded with juice PEACHES. We’re spoiled with fresh peaches all summer long in this part of the country. So much so that I don’t think I’ve ever bought peaches in a can. Wait until your peaches are very ripe. The juice should drip down your hand and onto your arm as you cut them.
Margaritas always taste better when made with fresh lime or lemon, or some combination of the two instead of a bottled mix. A combination of the two works well in this recipe. It perks up the flavor of the peaches without being too tart.
- 2 oz lime juice
- 2 oz lemon juice
- 1/2 cup water
- 2 tablespoons sugar
- 4-6 very ripe peaches
- 6 oz tequila
- 4 oz Cointreau, or other orange liqueur
- salt or sugar for rimming glasses
- lime or peach for garnish
- Heat water and sugar together in a small saucepan until sugar dissolves.
- Place in a pitcher with lemon and lime juice.
- Peel peaches, chop, and place in a food processor. Process until smooth, about 60 seconds.
- Pour through a fine mesh strainer into a bowl. You should get about 1 cup of juice.
- Add to a pitcher with tequila and cointreau. Stir to mix.
- Serve over crushed ice and garnish as desired.
Recipe Source- Confections of a Foodie Bride